低温嫩化条件下钙对海参胶原蛋白纤维结构的影响。
Effect of Ca on the structure of collagen fibers in sea cucumber () under low-temperature tenderization condition.
作者信息
Zhang Chen, Wang Wei, Li Hongyan, Che Hongxia, Xie Wancui, Ju Wenming, Qi Hang, Dong Xiufang
机构信息
Shandong Provincial Key Laboratory of Biochemical Engineering, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, Shandong 266042, PR China.
Homey Group International Inc., Rongcheng, Shandong 264305, PR China.
出版信息
Food Chem X. 2025 Apr 8;27:102450. doi: 10.1016/j.fochx.2025.102450. eCollection 2025 Apr.
Collagen fibers (CFs) are essential in maintaining the structural integrity of sea cucumber body wall tissues. Addition of Ca to meat products improves tenderness and modulates the levels of chemical interactions in CFs. In this study, we investigated the effects of Ca (ranging from 0 to 40 mM) on the structural organization and thermal stability of CFs. The dissolution of protein and polysaccharide of sea cucumber collagen fiber was less under low concentration of Ca (2.5 mM-10 mM), and the dissolution amount corresponding to high concentration of Ca (20 mM, 40 mM) increased. FTIR, XRD, DSC, TGA and SEM analyses revealed that low concentrations of Ca (2.5 and 5 mM) increased the intermolecular binding of CFs, enhanced stability of triple helix structure, maintained the structural integrity of CFs, and inhibited the degradation of CFs. This study provides insights into enhancing the quality of sea cucumber through low-temperature tenderization.
胶原纤维（CFs）对于维持海参体壁组织的结构完整性至关重要。在肉制品中添加钙可改善嫩度并调节CFs中的化学相互作用水平。在本研究中，我们研究了钙（浓度范围为0至40 mM）对CFs的结构组织和热稳定性的影响。在低钙浓度（2.5 mM - 10 mM）下，海参胶原纤维的蛋白质和多糖溶解较少，而对应高钙浓度（20 mM、40 mM）的溶解量增加。傅里叶变换红外光谱（FTIR）、X射线衍射（XRD）、差示扫描量热法（DSC）、热重分析（TGA）和扫描电子显微镜（SEM）分析表明，低钙浓度（2.5和5 mM）增加了CFs的分子间结合，增强了三螺旋结构的稳定性，维持了CFs的结构完整性，并抑制了CFs的降解。本研究为通过低温嫩化提高海参品质提供了见解。
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